A flatbread topped with tomatoes, peppers, garlic, avocado and rocket

Avocado pizza crisps

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins Cook: 28 mins

Easy

Serves 2

Make a simple wholemeal pizza base then pile on the toppings – this easy, healthy version is vegan, low in calories and packed with four of your 5-a-day

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal485
  • fat19g
  • saturates3g
  • carbs59g
  • sugars8g
  • fibre14g
  • protein13g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the topping

    • 2 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 red or orange pepper, deseeded, quartered and sliced
    • 2 garlic cloves, finely chopped
    • 160g cherry tomatoes
    • 1 small avocado, halved, destoned and sliced
      Avocado

      Avocado

      av-oh-car-doh

      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • 2 good handfuls of rocket
      Rocket

      Rocket

      roh-ket

      Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

    • 1 small red onion, thinly sliced
    • 4 Kalamata olives, sliced
    • 1 tsp balsamic vinegar
      Balsamic vinegar

      Balsamic vinegar

      bal-sam-ick vin-ee-gah

      True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

    For the base

    • 150g wholemeal flour
    • 1½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 tsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    Method

    1. Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Heat the oil in a non-stick pan and fry the pepper for 5 mins, stirring every now and then until softened. Add the garlic, stir well and remove from the heat. Stir in the cherry tomatoes.

    2. Meanwhile, make the base. Tip the flour into a bowl with the baking powder. Mix 80ml water with the oil, then add to the flour and stir in with the blade of a knife. Set aside for 5 mins.

    3. Cut the dough in half and knead on the work surface until smooth – you shouldn’t need to add any extra flour. Roll out to a very thin 20cm circle, then lift onto the baking sheet. Do the same with the other half of the dough. Bake the two bases for 8 mins, then turn them over and top with the pepper and tomato mixture. Return to the oven for 10 mins more.

    4. Toss the avocado, rocket, onion and olives with the balsamic vinegar. Remove the bases from the oven and squash the tomatoes a little to fill any areas that aren’t covered with the topping. Pile the avocado mixture on top and eat while still hot.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.